Discover the secrets of Vietnamese cuisine: Recipe for tasty spring rolls
Vietnamese cuisine, known for its variety and intense flavors, is gaining more and more popularity around the world. One of the most characteristic dishes that has won the hearts of gourmets is spring rolls. These fried snacks, filled with minced meat and vegetables, are a real symbol of Vietnam's culinary heritage. Spring rolls, although they may seem complicated to prepare at first glance, are actually simpler than you might think. They just require proper preparation and a little patience. In this article, we'll show you how, step by step prepare authentic spring rolls, starting from the selection of ingredients, through the preparation of the stuffing, to frying. combining a crunchy outer layer with a soft, juicy filling. Preparing spring rolls is also an opportunity to experiment with different ingredients. You can adapt the recipe to your preferences by adding different vegetables, herbs or sauces. Regardless of what ingredients you choose, one thing is certain - spring rolls will always taste exceptional.
- 16 round sheets of rice paper - up to 140 g (4.9 oz)
- 350 g (12.3 oz) minced meat - e.g. beef and/or pork
- 60 g (2.1 oz) thin rice noodles - weight before cooking
- 2 tbsp cooking oil
- 1 small onion or large piece - up to 100 g (3.5 oz)
- 1 small carrot - up to 100 g (3.5 oz)
- 10 g (0.35 oz) dried mun mushrooms - 60 g (2.1 oz) after soaking
- 20 g (0.7 oz) fresh ginger - a small piece of root
- 2 cloves of garlic - about 10 g (0.35 oz)
- 2 tablespoons each of soy sauce and fish sauce
- a large handful of chopped parsley or cilantro
- a smaller handful of chopped chives and mint leaves
- 1 or two eggs - can be omitted
- about 250 ml (8.5 fl oz) oil for frying spring rolls
- Start by preparing the stuffing. Heat the oil in a pan, add the finely chopped onion and fry for about 5 minutes. Then add the grated carrot and fry for another 5 minutes.
- Add minced meat and cook, stirring and breaking up pieces of meat, for another 5-7 minutes.
- Add chopped mun mushrooms, cooked and chopped rice noodles, soy sauce and fish sauce. Mix everything and cook for another 10 minutes.
- Before turning off the fire, add chopped parsley or cilantro, chives and mint leaves.
- Crack an egg or two into the cooled stuffing and mix well.
- Soak rice paper sheets in warm water, then put two tablespoons of stuffing on each. Wrap the spring rolls, folding the sides in.
- Fry the spring rolls in hot oil for about 1.5-2 minutes per side. Place the finished spring rolls on the chopping board, making sure they don't touch each other.
Preparation time: 2 h
Cooking time: 30 min
Macro nutrients per 100 grams
Calories: 109 kcal
Carbohydrate: 13 g
Protein: 3 g
Fat: 5 g
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